INGREDIENTS
4 medium baking potatoes
1/4 cup butter or margarine, softened
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 (3 ounce) packages cream cheese, cubed
1/4 cup sour cream
shredded cheddar
DIRECTIONS
Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk, pepper and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Top with shredded cheddar cheese. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.
Tuesday, April 29, 2008
Thursday, April 17, 2008
citrus asparagus
1 tbs olive oil
i bunch of asparagus trimmed
2 tbs lemon juice
3 tbs orange juice
black pepper and sea salt to taste
lemon and orange zest for garnish
Heat oil in skillet over medium heat and saute aspargus until tender about 5 minutes.
pour lemon and orange juices over asparagus and season with salt and pepper.
Garnish with zest and serve.
i bunch of asparagus trimmed
2 tbs lemon juice
3 tbs orange juice
black pepper and sea salt to taste
lemon and orange zest for garnish
Heat oil in skillet over medium heat and saute aspargus until tender about 5 minutes.
pour lemon and orange juices over asparagus and season with salt and pepper.
Garnish with zest and serve.
pineapple orange sorbet
INGREDIENTS
1/3 cup water
1/2 cup honey
2 cups orange juice
1 tablespoon lemon juice
1 pineapple crushed in a food processor until smooth
2 teaspoons freshly grated orange zest
DIRECTIONS
In a medium saucepan, bring water and honey to a simmer over medium high heat until sugar is dissolved.
Combine all ingredients and chill in refrigerator for at least 4 hours then follow ice cream machines direction.
1/3 cup water
1/2 cup honey
2 cups orange juice
1 tablespoon lemon juice
1 pineapple crushed in a food processor until smooth
2 teaspoons freshly grated orange zest
DIRECTIONS
In a medium saucepan, bring water and honey to a simmer over medium high heat until sugar is dissolved.
Combine all ingredients and chill in refrigerator for at least 4 hours then follow ice cream machines direction.
strawberry and spinach salad
i found this recipe on the whole foods market web site looks so yummy
Serves 4
Baby spinach dressed in a light raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more delightful and this easy?
1/2 shallot, minced (about 1 tablespoon)
2 tablespoons raspberry vinegar
1/4 cup olive oil
6 ounces baby spinach leaves
5 fresh strawberries
1/3 cup sliced almonds
2 ounces goat cheese
Combine the minced shallot and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while continuously whisking. Place the vinaigrette in the refrigerator until ready to serve.
Roughly chop (or tear) the baby spinach into large julienne strips. Add to a large bowl. Prep the remaining components of the salad, but keep separated. Slice the strawberries into thin round slices. Toast the almonds by spreading on a cookie sheet and placing in a 375°F degree oven for approximately 5 minutes. Crumble the goat cheese into medium-size chunks.
When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to add all the dressing to the salad). Gently mix together and serve immediately.
citrus glaze
INGREDIENTS
1 orange, juiced
1 lemon, juiced
1 lime, juiced
zest from all 3 fruits
1 tsp fresh ginger
1/3 cup water
1/3 cup sugar
1 pinch salt
DIRECTIONS
Combine the orange juice, lemon juice, lime juice, zest, ginger, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.
1 orange, juiced
1 lemon, juiced
1 lime, juiced
zest from all 3 fruits
1 tsp fresh ginger
1/3 cup water
1/3 cup sugar
1 pinch salt
DIRECTIONS
Combine the orange juice, lemon juice, lime juice, zest, ginger, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.
Stuffed Tomatoes
Cherry Tomatoes
1/2 cup Fresh Spinach
1 tablespoon Fresh Basil
1 tablespoon Fresh Parsley
1/2 tablespoon lemon juice
1/2 ounce Pine nuts
1/2 ounce Fresh Parmesan cheese
1/2 clove garlic
1 tablespoon Olive Oil
Salt and pepper
Cut a "cap" (1/3) off the top of each tomato.
Using a small spoon, carefully scoop out the inside of each tomato. Wash and drain the spinach. Remove large stalks.
Peel the garlic. Wash and dry the basil and parsley.
Squeeze the lemon. Grate the Parmesan cheese. Place the spinach, lemon juice, pine nuts, grated Parmesan, parsley, basil, garlic, salt, and pepper into a mortar and crush with a pestle.
Slowly add the olive oil and continue mixing until the mixture has blended, but does not resemble a paste. If using a food processor, blend the ingredients for 10 seconds, then add the olive oil slowly, and mix until well blended but not a paste. Season with salt and pepper.
Fill the tomatoes with the spinach mixture and serve
1/2 cup Fresh Spinach
1 tablespoon Fresh Basil
1 tablespoon Fresh Parsley
1/2 tablespoon lemon juice
1/2 ounce Pine nuts
1/2 ounce Fresh Parmesan cheese
1/2 clove garlic
1 tablespoon Olive Oil
Salt and pepper
Cut a "cap" (1/3) off the top of each tomato.
Using a small spoon, carefully scoop out the inside of each tomato. Wash and drain the spinach. Remove large stalks.
Peel the garlic. Wash and dry the basil and parsley.
Squeeze the lemon. Grate the Parmesan cheese. Place the spinach, lemon juice, pine nuts, grated Parmesan, parsley, basil, garlic, salt, and pepper into a mortar and crush with a pestle.
Slowly add the olive oil and continue mixing until the mixture has blended, but does not resemble a paste. If using a food processor, blend the ingredients for 10 seconds, then add the olive oil slowly, and mix until well blended but not a paste. Season with salt and pepper.
Fill the tomatoes with the spinach mixture and serve
Sunday, April 6, 2008
chocolate polenta cake
Ingredients
2 oz (1/2 stick) butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
4 egg whites
10 oz semisweet chocolate
2/3 cup gluten-free fat vanilla yogurt
1 cup polenta or cornmeal
Directions
In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir vanilla in and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. Fold yogurt into egg yolks. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.
2 oz (1/2 stick) butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
4 egg whites
10 oz semisweet chocolate
2/3 cup gluten-free fat vanilla yogurt
1 cup polenta or cornmeal
Directions
In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir vanilla in and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. Fold yogurt into egg yolks. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.
Cornmeal and Ham Pancakes
Recipe courtesy Emeril Lagasse, 2002 modified to be gluten free
1 cup yellow cornmeal
1 cup pamelas baking mix
1 tablespoon sugar
1/2 teaspoon favorite spice blend
1/4 teaspoon salt
2 cups buttermilk
1 large egg
2 tablespoons melted unsalted butter
1 cup chopped Smithfield ham, or other cured ham
Vegetable oil, for frying
6 eggs
1 1/2 cups grated white cheddar cheese
Chopped parsley
Chopped chives
Unsalted butter, accompaniment
Cane syrup, accompaniment
Preheat the oven to 200 degrees F. In a large bowl, combine the cornmeal, flour, sugar, spice blend, and salt. In a medium bowl, beat the buttermilk, egg, and melted butter. Add to the dry ingredients and mix just until blended, being careful not to overmix. Fold in the ham.
Preheat a large, heavy skillet or griddle over medium-high heat. Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon. Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd. Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.
In a nonstick saute pan, add vegetable oil to coat the bottom. Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.
Place the pancakes on a plate. Top with fried eggs, cheese, parsley, and chives.
1 cup yellow cornmeal
1 cup pamelas baking mix
1 tablespoon sugar
1/2 teaspoon favorite spice blend
1/4 teaspoon salt
2 cups buttermilk
1 large egg
2 tablespoons melted unsalted butter
1 cup chopped Smithfield ham, or other cured ham
Vegetable oil, for frying
6 eggs
1 1/2 cups grated white cheddar cheese
Chopped parsley
Chopped chives
Unsalted butter, accompaniment
Cane syrup, accompaniment
Preheat the oven to 200 degrees F. In a large bowl, combine the cornmeal, flour, sugar, spice blend, and salt. In a medium bowl, beat the buttermilk, egg, and melted butter. Add to the dry ingredients and mix just until blended, being careful not to overmix. Fold in the ham.
Preheat a large, heavy skillet or griddle over medium-high heat. Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon. Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd. Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.
In a nonstick saute pan, add vegetable oil to coat the bottom. Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.
Place the pancakes on a plate. Top with fried eggs, cheese, parsley, and chives.
Sour Cream and Lemon Honey Corn Muffins
Recipe courtesy Danny Boome Ltd modified to be gluten free
6 tablespoons unsalted butter, melted, plus more for greasing
2 large eggs
1 cup light sour cream
1/4 cup milk
1/3 cup honey
1 lemon, zested and juiced
1/2 cup pamelas baking mix
1 1/4 cups cornmeal
2 teaspoons salt
Preheat oven to 350 degrees F. Grease your muffin tray.
Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve
6 tablespoons unsalted butter, melted, plus more for greasing
2 large eggs
1 cup light sour cream
1/4 cup milk
1/3 cup honey
1 lemon, zested and juiced
1/2 cup pamelas baking mix
1 1/4 cups cornmeal
2 teaspoons salt
Preheat oven to 350 degrees F. Grease your muffin tray.
Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve
Cornmeal-Crusted Chicken with Toasted Corn Salsa
Recipe courtesy Gourmet Magazine
For salsa:
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1/4 tablespoon fresh lime juice (from about 1 lime)
2 garlic cloves, minced and mashed to a paste with a pinch of salt
Salt and freshly ground black pepper
4 cups fresh corn (cut from about 8 ears)
1/2 cup packed fresh cilantro sprigs, washed well, spun dry, and chopped fine
2 cups diced peeled mango
1 cup minced red bell pepper
1/2 cup finely chopped scallions
For chicken:
2 whole skinless boneless chicken breast (about 1 1/2 pounds), halved
Salt and freshly ground black pepper
1/2 cup yellow cornmeal
1/2 teaspoon paprika
1/2 teaspoon cayenne
1 tablespoon unsalted butter
Make salsa: In a bowl whisk together 1/4 cup oil, lime juice, and garlic paste, and season with salt and pepper, to taste.
In a non-stick skillet heat remaining 2 tablespoons oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well.
Make chicken: Pat chicken dry and season with salt and pepper. On a plate, stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides.
In skillet, heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.
For salsa:
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1/4 tablespoon fresh lime juice (from about 1 lime)
2 garlic cloves, minced and mashed to a paste with a pinch of salt
Salt and freshly ground black pepper
4 cups fresh corn (cut from about 8 ears)
1/2 cup packed fresh cilantro sprigs, washed well, spun dry, and chopped fine
2 cups diced peeled mango
1 cup minced red bell pepper
1/2 cup finely chopped scallions
For chicken:
2 whole skinless boneless chicken breast (about 1 1/2 pounds), halved
Salt and freshly ground black pepper
1/2 cup yellow cornmeal
1/2 teaspoon paprika
1/2 teaspoon cayenne
1 tablespoon unsalted butter
Make salsa: In a bowl whisk together 1/4 cup oil, lime juice, and garlic paste, and season with salt and pepper, to taste.
In a non-stick skillet heat remaining 2 tablespoons oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well.
Make chicken: Pat chicken dry and season with salt and pepper. On a plate, stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides.
In skillet, heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.
Cornmeal pizza crust
INGREDIENTS
• 1 cup cornmeal
• 1 1/3 cups water, divided
• 6 tablespoons grated Parmesan cheese, divided
DIRECTIONS
1. In a small bowl, combine the cornmeal and 2/3 cup water. In a saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375 degrees F for 15 minutes or until lightly browned. Cool slightly.
2. Top as desired then bake at 375 degrees F for 15-20 minutes or until cheese is melted.
• 1 cup cornmeal
• 1 1/3 cups water, divided
• 6 tablespoons grated Parmesan cheese, divided
DIRECTIONS
1. In a small bowl, combine the cornmeal and 2/3 cup water. In a saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375 degrees F for 15 minutes or until lightly browned. Cool slightly.
2. Top as desired then bake at 375 degrees F for 15-20 minutes or until cheese is melted.
chicken and cornmeal dumplings
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dumplings:
2/3 cup pamelas baking mix
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil
Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes.
Meanwhile, in a medium bowl, combine baking mix, cornmeal, sage, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
Serve soup with dumplings
adapted from robin miller on food network
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dumplings:
2/3 cup pamelas baking mix
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil
Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes.
Meanwhile, in a medium bowl, combine baking mix, cornmeal, sage, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
Serve soup with dumplings
adapted from robin miller on food network
Cornmeal Cheese Fritters
(recipe courtesy of Sara Moulton on the food network)
1 cup cornmeal
1 cup grated sharp Cheddar
1/2 cup grated onion
1/4 cup minced red bell pepper
1 teaspoon salt
Cayenne, to taste
3/4 cup boiling water
Vegetable oil for frying
Louisiana-style hot sauce, for example Crystal brand
In a bowl combine cornmeal, Cheddar, onion, bell pepper, salt, and cayenne. Stir in boiling water and mix thoroughly. In a deep heavy pan or deep fryer heat 3 inches of vegetable oil to 350 F. Drop 6 spoonfuls of the batter into the oil and fry for 2 to 3 minutes or until golden brown. Transfer fritters to paper towels to drain. Season with additional salt if desired. Serve warm with hot sauce
1 cup cornmeal
1 cup grated sharp Cheddar
1/2 cup grated onion
1/4 cup minced red bell pepper
1 teaspoon salt
Cayenne, to taste
3/4 cup boiling water
Vegetable oil for frying
Louisiana-style hot sauce, for example Crystal brand
In a bowl combine cornmeal, Cheddar, onion, bell pepper, salt, and cayenne. Stir in boiling water and mix thoroughly. In a deep heavy pan or deep fryer heat 3 inches of vegetable oil to 350 F. Drop 6 spoonfuls of the batter into the oil and fry for 2 to 3 minutes or until golden brown. Transfer fritters to paper towels to drain. Season with additional salt if desired. Serve warm with hot sauce
chile sauce
INGREDIENTS:
2 lbs red or green chiles, roasted and skin removed
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of 1/4 lime
2 tablespoons oil
1-2 jalapenos seeded (optional for spiciness)
2 cups water
PREPARATION:
Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth.
recipe is from about.com published by Chelsie Kenyon
2 lbs red or green chiles, roasted and skin removed
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of 1/4 lime
2 tablespoons oil
1-2 jalapenos seeded (optional for spiciness)
2 cups water
PREPARATION:
Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth.
recipe is from about.com published by Chelsie Kenyon
Pork Tamales
INGREDIENTS
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, sliced
1 clove garlic
1 green bell pepper, sliced
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 1/4 cups cooking liquid reserved from pork
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup crisco
1 (8 ounce) package dried corn husks
1 cup sour cream
1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2. Drain pot and reserve liquid for the dough. Shredded pork lion and mix back into onions and peppers.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the crisco with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle chile sauce over them. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, sliced
1 clove garlic
1 green bell pepper, sliced
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 1/4 cups cooking liquid reserved from pork
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup crisco
1 (8 ounce) package dried corn husks
1 cup sour cream
1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2. Drain pot and reserve liquid for the dough. Shredded pork lion and mix back into onions and peppers.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the crisco with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle chile sauce over them. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce
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